Zen Ramen & Sushi Burrito

Inspector notes: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be Arranged in the equipment to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination during the cooling period...

Inspector notes: food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor. Observed bins of flour and rice and two pots of soup stored directly on the floor in main kitchen and boxes of frozen food stored directly on floor in the walk in freezer.PIC was educated on proper food storage.

Inspector notes: Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed an accumulation of food residue on exterior of food storage bins and on food storage shelves in main kitchen and walk in cooler. Pic was advised to clean said equipment.

Inspector notes: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed an accumulation of food particles and soil residues along floor/wall junction through out the main kitchen food prep and storage areas. PIC was educated on the frequency of cleaning.